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Greek Lamb Chops with Potatoes and Artichokes

Greek Lamb Chops with Potatoes and Artichokes
  • Serves: 6
  • Prep: 4 hours, 30 mins
  • Cook: 10 mins
  • Cut: Square cut shoulder

Ingredients

  • 6 lamb loin, leg or shoulder chops, trimmed
  • Salt and pepper to taste
  • 3 Tbsp olive oil
  • 3 garlic cloves, peeled and crushed
  • Grated rind and juice of 2 lemons
  • 2 Tbsp fresh mint, chopped (or 2 tsp dried)
  • 2 tsp dried oregano
  • 6-8 medium waxy potatoes, boiled and refreshed, cut in large wedges
  • 485g can artichoke hearts, pieces or quarters drained
  • Drained 8-16 black olives (optional)

Method

  1. Combine the marinade ingredients in a large dish. Marinate the lamb chops for about 4 hours. Remove meat from the marinade, reserving any leftover liquid. (Transfer this to a clean saucepan.) Season the chops. Lightly oil a preheated grill or barbecue plate and cook the chops for 3-5 minutes per side, or until done to your liking. Remove meat from the heat and rest, covered, in a warm place for about 5 minutes.
  2. Meanwhile, bring the leftover marinade to the boil and add the cooked potato, artichokes and olives. Warm through this mixture, checking the seasoning. Serve in equal portions with the lamb.

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  © 2013 Alliance Group

  © 2013 Alliance Group